Quote:
The chicken police have you scared. Truth of the matter is that home raised chickens have a much, much lower rate of potential contamination. Contamination is such a huge concern for the industry due to them being raised in confinement and how they are processed at the factory. Contaminates have to be present in your birds in order to show up. If raised in a clean enviorment, like on pasture, you aren't likely to be at risk. I've been on here for several years and have yet to see a post where someone got sick from their own birds. If this is the only thing holding you back, I say go for it. Your family and friends will be happy you provided them with a quality product.
Exactly this.
Follow the rules for food safety and there will be limited chances for any ill effects. Start with clean tools and containers. Gut the birds and get them chilling right away. Try to get them to 40 degrees or lower in less than 4 hours. An ice/cold water bath will get them down in a very short time, maybe 30-60 minutes. Give your birds a final rinsing with fresh clean water before packaging, let rest 24 hours minimum under refrigeration, then freeze.
If you can cook for your family and not poison them, then processing birds shouldn't be an issue. How many times have you given your family food poisoning?
The chicken police have you scared. Truth of the matter is that home raised chickens have a much, much lower rate of potential contamination. Contamination is such a huge concern for the industry due to them being raised in confinement and how they are processed at the factory. Contaminates have to be present in your birds in order to show up. If raised in a clean enviorment, like on pasture, you aren't likely to be at risk. I've been on here for several years and have yet to see a post where someone got sick from their own birds. If this is the only thing holding you back, I say go for it. Your family and friends will be happy you provided them with a quality product.
Exactly this.
Follow the rules for food safety and there will be limited chances for any ill effects. Start with clean tools and containers. Gut the birds and get them chilling right away. Try to get them to 40 degrees or lower in less than 4 hours. An ice/cold water bath will get them down in a very short time, maybe 30-60 minutes. Give your birds a final rinsing with fresh clean water before packaging, let rest 24 hours minimum under refrigeration, then freeze.
If you can cook for your family and not poison them, then processing birds shouldn't be an issue. How many times have you given your family food poisoning?
